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Assemble ingredients and preheat oven to 325°F.
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Chop stew meat into bite-size pieces.
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In large skillet, over medium heat, brown meat in 1 - 1½ tbsp olive oil.
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Place vegetables and meat in greased 2½-quart roaster or casserole.
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In large bowl, combine sugar, herbs, garlic, tomato paste, beef consommé, Worcestershire Sauce, red wine, Guinness, and water. Whisk in flour until smooth. Pour over vegetables in roaster. Stir mixture to combine. Add bayleaf.
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Cover roaster and place in pre-heated oven. Cook for approximately 2 hours or until vegetables are fork-tender when tested.